MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Slow-Cooker Whole Chicken
Categories: Poultry, Vegetables, Herbs
Yield: 5 servings

5 lb Whole chicken; trimmed of
- excess fat
Salt & black pepper
6 lg Garlic cloves; peeled
2 tb Extra-virgin olive oil; more
For the pot
1 lg Onion; in 1/4" slices
1 lg Carrot; peeled, quartered
- lengthwise
2 ts Smoked paprika
1 ts Ground turmeric

Pat the chicken dry with paper towels and season it
generously all over (inside the cavity as well) with 5
to 7 teaspoons of salt, depending on the weight of your
bird, and about 2 teaspoons of pepper. (This can be done
up to 24 hours in advance and the chicken kept in the
refrigerator, uncovered. Take the chicken out of the
refrigerator 30 minutes before cooking.) Place half of
the garlic cloves inside the cavity of the chicken.

Drizzle the bottom of a 6- to 7-quart slow cooker with
about 1 tablespoon olive oil. Arrange the onion slices
in a single layer, and place the carrot sticks on top to
create a rack for the chicken to rest on. Place the
chicken on top of the carrot sticks, drizzle with 2
tablespoons of olive oil, and sprinkle the paprika and
turmeric all over the top and sides of the chicken,
including the nooks and crannies of the wings and the
legs. Scatter the remaining garlic around the sides.
Cover and cook on low for 6 to 7 hours, or on high for 3
1/2 to 4 hours, until cooked through and an instant-read
thermometer inserted in the thick part of the thigh
reads 155 to 165 degrees.

By: Naz Deravian

Yield: 4 to 6 servings

RECIPE FROM: https://cooking.nytimes.com

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